Aunt Kitty’s Kreations – Kitty Myers = Jams, jellies, marmelades, chutneys, relishes, watermelon pickles, & herb-infused wine vinegars (pictured)

Blissful Pastries – Tracy Chung and Nancy Chin = handmade vegetarian Chinese traditional puff pastries with sweet and savory options

Nosh This– Kai Kronfield = Bacon Crack, Rocky Road and more

Butter Love Bakeshop – Esa Yonn-Brown = Sweet and savory pies

Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, seasonal chocolate-wrapped strawberry mochi, and bacon-wrapped mochi

Red Circle Tea – Sina Carroll = Artisan,  traditionally processed tea from China and Taiwan

Sodacraft – Jesse Friedman = handmade seasonal fermented sodas

Faerie Goatmother- Julianne Bonnet = all natural organic goats’ milk soap and face masks

Nucha Empanadas – Laura Blacona = Argentine empanadas

Confounding Confections – Artemis Decco = all-natural gourmet hard candy: orange marmalade, chai spice and tea with lemon

Ooh La La Lumpia – Elisa Garibay = Hand-rolled organic roasted poblanos, black beans, and cumin spiced beef lumpia

Old Skool Cafe – Joshua Kemble & students = Organic Nicaraguan coffee,  by the pound and brewed.

Dang Food – Vincent Kitirattragarn = Toasted coconut chips

Two Bites – Mariebeth A. Arca = Mini-quiches and mini-dessert

Snapdragon Baking Co. – Hway-ling Hsu = Various flavors of brittle, including ginger peanut, cashew, pumpkin seed, black sesame, coconut cashew  and wasabi pea

Hey Hey Gourmet – Ellen Romano = gourmet spice blends for cooking and dipping

Kevin and Gail’s Chili Palace – Gail and Kevin Kirst = Chili verde and red vegetarian chili, fresh & frozen

We are excited to announce the vendors for the next New Taste Marketplace: Saturday, December 1oth, Noon-5pm at St. Gregory’s,  500 DeHaro Street in Potrero Hill.  This month, we are adding some special art, cookbook and holiday vendors to the lineup – come hungry, leave with a basket full of local handmade gifts!

Uncommon Pickle – John Herbstritt = Uncommon pickles, including fennel with orange, spicy carrot, baby artichokes & cherries with rosemary (pictured)

Blissful Pastries - Tracy Chung and Nancy Chin = handmade vegetarian Chinese traditional puff pastries with sweet and savory options

Saucy Dumplings – Michael P Lee = Traditional veggie, pork, and sweet potato dumplings

Nosh This– Kai Kronfield = Bacon Crack, Rocky Road and more

Tutmak Coffee– Matt and T. L. Lipner = Small-batch, whole bean, organic coffee

Butter Love Bakeshop – Esa Yonn-Brown = Sweet and savory pies

CocoTutti – Elyce Zahn = Chocolates and handmade, hand-dipped caramels

Jablow’s Meats – Dan Jablow = Organic, hormone-free smoked meats, bacon, and home-made sausage

Grilled Cheez Guy – Michael Davidson = Grilled cheeses, soup shots, pie-cups, and spiced cider

Sajen – Morsinah Katimin = Jamu, a healthy drink with fresh, unprocessed turmeric, ginger, and other spices

Nute’s Cupcakes – Nute Chulasuwan = Gourmet mini-cupcakes with a touch of Asian flair;  homestyle Thai green curry over rice or noodles

Snapdragon Baking Co. – Hway-ling Hsu = Various flavors of brittle, including ginger peanut, cashew, pumpkin seed, black sesame, coconut cashew  and wasabi pea

Reorient – Jess Ng = handcrafted Asian herbal beverage

Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, seasonal chocolate-wrapped strawberry mochi, and bacon-wrapped mochi

Kevin and Gail’s Chili Palace – Gail and Kevin Kirst = Chili verde and red vegetarian chili, fresh & frozen

Aunt Kitty’s Kreations – Kitty Myers = Jams, jellies, marmalades, chutneys, relishes, watermelon pickles, & herb-infused wine vinegars

Pachamama Cookery – Maggie Weber-Striplin and Carmen Figueroa = Vegan and vegetarian pierogies

Red Circle Tea – Sina Carroll = Artisan,  traditionally processed tea from China and Taiwan

Sodacraft – Jesse Friedman = handmade seasonal fermented sodas

Vickles Pickles– Victor Lieuw = Spicy garlic dill pickles, spicy garlic dill sweet plum pickles and kimchi

Strong Cheese Provisions – Jasmine Smith = strong cheese, or fromage fort: a cross between cheese spread and French-style fort

DECEMBER SPECIAL: HOLIDAY SHOPPING with our addition of MISSION CHINESE FOOD COOKBOOK and ART vendors!

Mission Street Food Cookbook – Anthony Myint and Karen Leibowitz = the cookbook that’s the story of Mission Street Food: memoir, food philosophy, illustrated comic and amazing recipes

Drywell Art – Alyson Thomas = watercolor and ink illustrations of food and butchery

The Heated – durable, non-toxic and good-looking flour sack towels and market totes

Faerie Goatmother- Julianne Bonnet = all natural organic goats’ milk soap and face masks

Geraldine Adams Art - Geraldine Adams = food related art prints including: illustrated recipes, vegetables illustrations and wine map of France

Flock Home – Gina Pericini = beautiful linen tabletop accessories featuring hand-printed linen dinner napkin sets, cocktail napkins, coasters, pillow shams, pin cushions, and tea towels

Buttons and Pears - Susan Norris = creative and functional kitchen textiles company including aprons and hot pads

CocoTutti – Elyce Zahn = Chocolates and handmade, hand-dipped caramels (pictured)

Jablow’s Meats – Dan Jablow = Organic, hormone-free smoked meats, bacon, and home-made sausage

Sinfullchef–Frances Brooks= Chicken & tri-tip sandwiches, bacon bourbon jam

Nucha Empanadas – Laura Blacona = Argentine empanadas

Neo Cocoa – Christine Doerr = Boxes of handmade chocolates

Karen Solomon = Corned beef sandwiches and Jam It Pickle It Cure It book

Nosh This– Kai Kronfield = Bacon Crack, Rocky Road and more

Two Bites – Mariebeth A. Arca = Mini-quiches and mini-desserts

Uncommon Pickle – John Herbstritt = Uncommon pickles, including fennel with orange, spicy carrot, baby artichokes & cherries with rosemary

Sajen – Morsinah Katimin = Jamu, a healthy drink with fresh, unprocessed turmeric, ginger, and other spices

Nute’s Cupcakes – Nute Chulasuwan = Gourmet mini-cupcakes with a touch of Asian flair;  homestyle Thai green curry over rice or noodles

Snapdragon Baking Co. – Hway-ling Hsu = Various flavors of brittle, including ginger peanut, cashew, pumpkin seed, black sesame, coconut cashew  and wasabi pea

Old Skool Cafe – Joshua Kemble & students = Organic Nicaraguan coffee,  by the pound and brewed.

Reorient – Jess Ng = handcrafted Asian herbal beverage 

Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, seasonal chocolate wrapped strawberry mochi, and bacon-wrapped mochi

Kevin and Gail’s Chili Palace – Gail and Kevin Kirst = Chili verde and red vegetarian chili, fresh & frozen

Sweet Constructions - Kate Kuckro = chocolate crackles, ginger snaps, sandwich cookies, and snnickerdoodle swirls

Aunt Kitty’s Kreations – Kitty Myers = Jams, jellies, marmalades, chutneys, relishes, watermelon pickles, & herb-infused wine vinegars

Pachamama Cookery – Maggie Weber-Striplin and Carmen Figueroa = Vegan and vegetarian pierogies

Frozen Kuhsterd – Jason Angeles = All-natural and organic frozen custard

Red Circle Tea – Sina Carroll = Artisan,  traditionally processed tea from China and Taiwan

Sodacraft – Jesse Friedman = extra dry ginger ale, and apple cider soda

Vickles Pickles– Victor Lieuw = Spicy garlic dill pickles, spicy garlic dill sweet plum pickles and kimchi

Confounding Confections – Artemis Decco = all natural gourmet hard candy: orange marmalade, chai spice and tea with lemon

Core Foods – Corey Rennell = raw food bars

Ooh La La Lumpia – Elisa Garibay = Hand-rolled organic roasted poblanos, black beans, and cumin spiced beef lumpia

Tutmak Coffee– Matt and T. L. Lipner = Small-batch, whole bean, organic coffee

Strong Cheese Provisions – Jasmine Smith = strong cheese, or fromage fort: a cross between cheese spread and French-style fort

NOVEMBER SPECIAL: HOLIDAY SHOPPING with our addition of new ART vendors!

Faerie Goatmother- Julianne Bonnet = all natural organic goats’ milk soap and face masks (pictured)

Drywell Art - Alyson Thomas = watercolor and ink illustrations of food and butchery

Cottage Farm - Krissy Tosi = vintage and farmhouse objects for your home, including textiles, servingware, and kitchen tools

18 Reasons favorite Karen Solomon of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It is hosting a very special Jam it! Salon for home food DIYers interested in learning how to turn their hobby into an income stream. Elianna Friedman, director of New Taste Marketplace, will talk about existing sales opportunities for home cooks. Christina Oatfield and Janelle Orsi from the Sustainable Economies Law Center will be on hand to discuss cottage food laws, which have been passed in 28 states to make the sale of certain home-made food items legal.

Jam it! Salons are for everyone who has ever home-made condiments, jams, pickles, crafted candies, brewed beverages, boiled bagels, or fermented, well, anything. We get together to show off the splendor we create at home, meet other like-minded crafters, share tips, resources, techniques, and help inspire the community!

Please RSVP to bolognarose@gmail.com or http://www.facebook.com/event.php?eid=263901256977391

Come try Elianna’s Tomato Jam and bring your  jam to share!

CocoTutti – Elyce Zahn = Chocolates and handmade, hand-dipped caramels (pictured)

Bottom Drawer Provisions – Jasmine Smith = Strong cheese, or fromage fort: a cross between cheese spread and French-style fort

Two Bites – Mariebeth A. Arca = Mini-quiches and mini-desserts

Jablow’s Meats – Dan Jablow = Organic, hormone-free smoked meats, cold cuts and deli meats; BLTs featuring homemade five-spice powder bacon

Nute’s Cupcakes – Nute Chulasuwan = Gourmet mini-cupcakes with a touch of Asian flair;  homestyle Thai green curry over rice or noodles

Snapdragon Baking Co. – Hway-ling Hsu (featured interview) = Various flavors of brittle, including ginger peanut, cashew, pumpkin seed, black sesame, coconut cashew, ginger cashew, and wasabi pea

Sodacraft – Jesse Friedman = extra dry ginger ale, and raspberry nectarine

Old Skool Cafe – Joshua Kemble & students = Organic Nicaraguan coffee,  by the pound and brewed.

Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, seasonal chocolate wrapped strawberry mochi, and bacon-wrapped mochi

Uncommon Pickle – John Herbstritt = Uncommon pickles, including fennel with orange, spicy carrot, baby artichokes & cherries with rosemary

Kevin and Gail’s Chili Palace – Gail and Kevin Kirst = Chili verde and red vegetarian chili, fresh & frozen

Butter Love Bakeshop – Esa Yonn-Brown = Sweet and savory pies

Pachamama Cookery – Maggie Weber-Striplin and Carmen Figueroa = Vegan and vegetarian pierogies

Red Circle Tea – Sina Carroll = Artisan,  traditionally processed tea from China and Taiwan

Dandelion Chocolate – Alice Nystrom = Three varieties of dark chocolate bars from Venezuela, Costa Rica and Madagascar

Sajen – Morsinah Katimin = Jamu, a healthy drink with fresh, unprocessed turmeric, ginger, and other spices

Ooh La La Lumpia – Elisa Garibay = Hand-rolled organic pork or vegetarian lumpia

Frozen Kuhsterd – Jason Angeles = All-natural and organic frozen custard

Hway-ling, what do you sell at New Taste Marketplace?

Mostly candy in the form of nut and seed brittles: for example, ginger cashew brittle, coconut almond brittle, black sesame brittle, pumpkin seed brittle, Dr. Pepper peanut brittle.  Sometimes I bring a salty chocolate cookie too.

Tell me your story: how did you begin making this product?

When my youngest child finished high school last year, it seemed like a good time to start something new.   I thought there was a glaring shortage of pies in the area––a shortage that should be remedied.  While I was practicing baking pies, the owner of a food truck asked me if I knew how to make peanut brittle.  Thanks to YouTube, two days later I DID know how.  I started with peanut, then tried almonds, then cashews, then pumpkin seeds, then lots of other stuff.  Really, I wasn’t very good with the pies.

What’s your cooking background?

Mostly I learned to cook from my grandparents, my mother, and my own experiments.  Once I took an Ethiopian cooking class.  And candy-making I learned from YouTube!

What is your favorite food?

Whatever I’m eating at the moment.

What’s your favorite part of being part of the New Taste Marketplace community?

First, I like eating everyone’s food.  NTM makes it so convenient!  Second, I like to bring experimental products for feedback.  People–meaning visitors and other vendors–are generous with their opinions and advice, which helps me improve my stuff.  Third, I like the music and festive atmosphere. Fourth, I like that it funds the Food Pantry.  Well, I could go on, but you get the idea. I like it!

Read more about Snapdragon and Hway-ling’s products!

Pachamama Cookery – Maggie Weber-Striplin and Carmen Figueroa = Vegan and vegetarian pierogies (pictured)

Indie Cakes & Pastries – Anastasia Widiarsih = Parisian macarons and organic fruit pies

Bottom Drawer Provisions – Jasmine Smith = Strong cheese, or fromage fort (a cross between Americana holiday cheese spread and French-style fort)

Traveling Takoyaki - Lily Alvarez = Takoyaki (fried or baked octopus), tsukune eggrolls and Spam masubi

Two Bites – Mariebeth A. Arca = Mini quiches and mini desserts

Desperation Bakehouse – Steven Feuer = Sweet and savory shirt-pocket pies

Nute’s Cupcakes – Nute Chulasuwan = Gourmet mini cupcakes with a touch of Asian flair; Thai green curry over rice or noodles

Snapdragon Baking Co. – Hway-ling Hsu = Various flavors of brittle, including ginger peanut, cashew, pumpkin seed, black sesame, coconut cashew, ginger cashew, and wasabi pea

SodaCraft – Jesse Friedman = Xtra-dry ginger ale, blackberry pie soda & summer royal grape soda

Old Skool Cafe – Joshua Kemble & Students = Organic Nicaraguan coffee (available as whole bean and hot and cold brewed)

Jablow’s Meats – Dan Jablow = Organic, hormone-free smoked meat and cold cuts and deli meat;   BLTs featuring homemade five-spice powder bacon

Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, seasonal chocolate wrapped strawberry mochi, and bacon wrapped mochi

Kevin and Gail’s Chili Palace – Gail and Kevin Kirst = Chili verde, hot and frozen to go

Red Circle Tea – Sina Carroll = Artisan,  traditionally processed tea from China and Taiwan

CocoTutti – Elyce Zahn = Chocolates and handmade/hand dipped caramels

Butter Love Bakeshop – Esa Yonn-Brown = Sweet and savory pies

Damn Fine Bacon – Stephen Pocock = Bacon and related (bacon chili oil, smoked skin)

Green Hollow Preserves – Rishiraj Das = Small-batch seasonal pickles, pickled vegetables, chutneys and jams

Tutmak Coffee– Matt and T. L. Lipner = Small-batch, whole bean, organic coffee

Ladera Granola – Brian Tetrud = family-made granola with almonds, pecans and oats

Sajen - Morsinah Katimin = Jamu, a healthy drink with fresh, unprocessed turmeric, ginger, and other spices

Ooh La La Lumpia – Elisa Garibay = Hand-rolled organic pork or vegetarian lumpia

Uncommon Pickle – John Herbstritt = Uncommon pickles including fennel with orange, spicy carrot, baby artichokes, cherries with rosemary

Frozen Kuhsterd – Jason Angeles = All natural and organic Frozen Custard

Grilled Cheez Guy – Michael Davidson = Grilled Cheeses, Soup Shots, Pie-cups, and Spiced Cider

Tutmak Coffee– Matt and T. L. Lipner = Small-batch, whole bean, organic coffee (pictured)

Frozen Kuhsterd – Jason Angeles = All natural and organic when possible Frozen Custard

Gluttony Catering – Heather Boyd = Wild game tacos

Indie Cakes & Pastries- Anastasia Widiarsih = Parisian macaroons and fruit pies

Fog Hill Granola – Tricia McCarthy =Apricot ginger and cranberry orange granola

Ruby’s Oats – Ruby = all-natural oatmeal with  flavors including salted caramel peanut and blackberry

Dragotto Family Foods – Eileen Dragotto = Sicilian-style cracked green olives

Sugar and Swine – Joan Lee = Bacon caramel corn

Dandelion Chocolate – Alice Nystrom = Dark chocolate bars

Aunt Kitty’s Kreations – Kitty Myers = Jams, jellies, marmalades, chutneys, relishes, watermelon pickles, & herb-infused wine vinegars

Tart Mama - Angela Lazarich = Sweet & savory tarts, European cookies & cakes

Peter’s Sausage – Peter Gardner = Whiskey-apple chicken, Italian chicken, cheese bratwurst, and merguez lamb sausage;  sliders and cheesy brats

OD on Sweets – Stacie Low = flavored rice krispy treats including Neapolitan, cookies & cream, salted brown butter, and chocolate peanut butter

SFQ- Michele Manfredi = Chilled Raw Corn Salad with SFQ Vinaigrette and the original San Francisco barbecue sauce

Muse Chocolatier - Marcella Dirks = Organic, fair-trade, vegan, artisan chocolates

Soda Craft- Jesse Friedman = Ginger ale and stone fruit sucker punch

Nute’s Cupcakes – Nute Chulasuwan = Thai green curry over rice or noodles; mini-cupcakes with a touch of Asian flair

3141 Pie – Sascha Benjamin Cohen = A variety of  artisan pies

Snapdragon Baking Co. – Hway-ling Hsu = Various flavors of brittle, including ginger peanut, cashew, pumpkin seed, black sesame, coconut cashew, ginger cashew, and wasabi pea

Dehesa Foods Edward Lekwart = home-cured sausage, paté, pancetta, charcuterie and various pork products

Desperation Bakehouse- Steven Feuer = Shirt-pocket pies (hand-held sweet and savory pies)

Old Skool Cafe – Joshua Kemble & Students = Organic Nicaraguan coffee (whole bean and liquid brew)

Simply Mochi – Linda Lo = Lemon curd, peanut butter chocolate, taro, strawberry cheesecake, chocolate-wrapped strawberry mochi, and bacon-wrapped mochi

Kevin and Gail’s Chili Palace- Gail and Kevin Kirst = Chili verde

Butter Love Bakeshop – Esa Yonn-Brown = Sweet and savory pies

Sinfullchef – Frances Brooks = Chicken and tri-tip sandwiches, bacon bourbon jam

Pachamama Cookery – Maggie Weber-Striplin and Carmen Figueroa = Vegan and vegetarian pierogies

Jablow’s Meats — Dan Jablow = Hormone-free smoked meat and cold cuts

Faerie Goatmother- Julianne Bonnet = Goat cheeses, including chevre and bocaccini (marinated mozzarella balls), chevre cheesecake, goat milk soap

Baia Pasta – Dario Barbone & Renato Sardo = Artisanal organic brass-extruded pasta

Red Circle Tea – Sina Carroll = Traditionally processed tea from China and Taiwan

Churn – Andrea Barton-Elson = Homemade, lightly salted and flavored butters and buttermilk

CocoTutti- Elyce Zahn = Chocolates and caramels

Nosh This – Kai Kronfield = Bacon Crack, Rocky Road and more

Nana Joes– Michelle Pusateri = Granolas, including cashew white peach, orange cardamon walnut, and pecan mulberry coconut

Pierogi SF- Ben Dudek = Traditional potato & onion Polish dumplings

Vickles Pickles– Victor Lieuw = Spicy garlic dill pickles, spicy garlic dill sweet plum pickles and kimchi

Toffeeology~English Toffee – Erin Fleming = Pure, locally handcrafted English toffee made from a fourth- generation family recipe

Two Bites – Mariebeth A. Arca = Mini quiches and mini desserts

Damn Fine Bacon – Stephen Pocock = Bacon, chili oil and smoked skin

Dora’s Kitchen - Dora Garcia = Cookies, cupcakes and pies

Jade Chocolates– Mindy Fong = Chocolates blended with teas and spices from Asia and the Pacific Islands

Green Hollow Preserves – Rishiraj Das = Small-batch seasonal pickles, pickled vegetables, chutneys and jams

Siren SeaSa – Anna Larsen = seafood subscription service that sources only the finest sustainably caught local seafood